Tag Archives: Salads

Quinoa Dishes

Breakfast Foods, Caramelizing Onions, Carrot Recipes, Diabetic Friendly Recipes, Entrees, Healthy Innovations, History of Healing, History of Quinoa, Quinoa Recipes, Salads Leave a comment

salad topped with cooked quinoa

Our bodies are the temples of God; only through his grace, do we have the capacity to care for these holy houses with good diet and healthy exercise.  For years, such attendance was beyond my natural ability, but now I highly esteem the enabling gift from God, which provides me with the means to execute both these disciplines effectively.

Clearly I recall the days, when weighing 226 pounds, walking caused painful rubbing together of my fleshy thighs.  Brokenhearted, after repeated failures and fresh firm resolve, I would yet again reach toward the “easy” goal of a 20-minute walk, 3 times a week.  I could never achieve this, try as I might.

Lo and behold, my challenge has been reversed: now I have to be careful not to obsess about exercise, as I so love walking aerobically, for this invigorates me, stimulating a marvelous sense of well-being in my soul.

My trustworthy instruction book, the Bible, warns that there are advantages in physical exercise, but these are limited, as they pale in sight next to the gains acquired by putting spiritual development first.  Thus, we must approach workouts with great wisdom, so they neither own us, nor escape us.

My days are jam-packed, for I am gratefully fulfilling my ordained achievements with my food history writings and other ministry.  The result is a thrilling existence, in which I can run out of time at the end of a day, leaving me with critical choices, with which I have to prioritize.

Our gracious Father has granted me a tool to do such: there is a winter wonderland scene at the Tualatin Commons, the man-made lake near my home.  All the trees surrounding this body of water are dressed in bright, white lights (the floating Christmas tree was taken down after the New Year).  This has become my piece de resistance, which early in my day I start anticipating: will this pleasure be mine at twilight?  Only supernatural help allows me to accomplish the needed organization to allow this longed-for walk.

Discipline in ordering my day is critical; by necessity, exercise has become secondary to my fulfilling the higher purpose of my calling.  Often I recall how this valued ambulation used to be such a burden, causing sores on my overweight thighs, but now I crave walking.  I didn’t bring this miracle about; my great Healer affected it in me over time.  I am literally his walking miracle!

Not only has my exercise been refined, but healthy eating has come to me supernaturally, as well.  Slowly I have attained excellent eating disciplines; incorporating quinoa (KEEN-wah) in my diet is one such development.  This is a cereal grain, sometimes referred to as a seed; all grains, legumes, and nuts are seeds.

Quinoa is a power-food that is native to northern South America; it was domesticated originally as food for livestock around 5000 B.C., near the Lake Titicaca basin of Peru and Bolivia-I spent a night on this pitch black, remote lake, the largest inland body of water in the southern hemisphere, which doesn’t have electricity.

Quinoa was a staple with the Incas, second only to the potato in importance, and is still in the forefront among their indigenous descendants the Quechua and Aymara people.  It is a grain from a plant called Chenopodium quinoa, which is a member of the same family as beets and spinach.

Like many ancient grains, this seed was almost lost: in 1532, the Spanish explorer Francisco Pizarro destroyed quinoa fields, in his attempt to annihilate the Incan culture; this crop, however, survived in the high Andean mountains.  Quinoa was reintroduced to the modern world in the 1970’s and 80’s.

This high-fiber, complete-protein food, rich in numerous vitamins and minerals, produces a starch gel, similar to that of risotto, giving it a kind of silky texture, according to Andrew Dornenburg and Karen Page in Culinary Artistry; they further state that its earth tones highly compliment the mineral and earthy components of lobster-try experimenting with this combination.

Here, however, I quickly prepare it in two savory dishes.  This pseudo cereal-not a member of the grass family, therefore not a true cereal-can also be cooked as a breakfast food; serve it with dried fruit, honey, and an alternative milk, such as almond or hazelnut.

My discovery of quinoa has blessed me immensely; may it benefit you  likewise.

References:

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), pp. 451-483.

https://en.wikipedia.org/wiki/Quinoa

http://www.ancientgrains.com/quinoa-history-and-origin/

https://www.smithsonianmag.com/arts-culture/quinoa-the-mother-of-grains-1-57670322/

Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley & Sons, Inc.), pp. 142, 143.

toasted yellow quinoa

Simple Cooked Quinoa  Yields: 3-5 servings, as a main course or side dish respectively.  Total prep time: 30 min/  active prep time: 15 min/  cooking time: 15 min.  Note: double this for healthy leftovers; this is especially good added to green salads (see photo above).

1 c quinoa  (Tri-color or red organic quinoa is preferable-color is important in diet.)

1-15 oz can of chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available very cheaply at Costco.)

  1. Toast the grain in a hot, dry frying pan over medium heat, for about 6-10 minutes, stirring constantly as color starts to change; yellow quinoa will turn light brown in color (see above photo), while red quinoa  turns deep red.  This enhances the flavor of the dish remarkably!  Meanwhile go to next step.
  2. While quinoa is beginning to toast, pour broth in a 1 1/2-quart saucepan (or 3-quart pan, if doubling recipe).  Stir in salt and bring to a boil over medium heat; when liquid boils, add toasted seed and bring to a second boil. Reduce heat, cover, and simmer for 15 minutes; red quinoa may take longer to cook.  When done, water will be absorbed and quinoa will be soft and somewhat translucent.
  3. Serve immediately.  Refrigerate any leftovers to reheat for an entrée, or to add to a green salad (see first photo).

carrots and quinoa

Carrots and Quinoa  Yields: 4-6 servings, as a main course or side dish respectively.  Total prep time: 45 minutes.

1 med yellow onion, cut in even 1/8 inch slices

4 1/2 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

8 med carrots, or other vegetable  (Organic multi-colored carrots are available at Trader Joe’s; color is important in diet.)

1 c quinoa  (Red or tri-color is good.)

1-15-oz can chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for premium health; an inexpensive fine grind Himalayan salt is available at Costco.)

  1. red quinoa as it is beginning to change color

    To caramelize onions, cook slowly over medium heat in 1/2 tsp of oil, stirring every several minutes, until a light color starts to form; then, stir every minute, until dark brown.  Be sure to use a small amount of oil; too much oil will require a much longer cooking time, as will crowding the pan.

  2. Spray carrots with a safe inexpensive, effective vegetable spray (combine 97% distilled white vinegar with 3% hydrogen peroxide); let sit 3 minutes; rinse well.
  3. Bring broth to a boil in a covered 1 1/2–quart saucepan, over med/high heat; add salt.  (Use a 3-quart pan is doubling recipe.)
  4. Toast quinoa in a hot dry frying pan, over medium heat, stirring constantly as color starts to change.  This takes about 6-10 minutes-yellow quinoa will turn light brown, while red quinoa will become deep red (see photo above).
  5. To preserve vitamins just under skin, scrape carrots with a sharp knife, instead of peeling; slice thinly.  (Meanwhile keep checking the onions.)

  6. finished product

    Add toasted quinoa to boiling broth, cover, and reduce heat to med/low.  Allow to simmer until all the liquid is absorbed and quinoa is soft and somewhat translucent (this takes about 15 minutes for yellow quinoa, while red quinoa may take longer).

  7. Heat remaining 4 tsp oil in an empty frying pan.  Add sliced carrots, cover, and steam until soft, stirring occasionally.
  8. Blend onions into carrots; mix cooked quinoa into vegetables.  Serve hot (see above photo).

Avocado, Bean, and Corn Salad

21st Century Foods, Bean Recipes, Black Bean Recipes, Healthy Recipes, History of Canning, Salads Leave a comment

avocado, bean, and corn salad

My church celebrated its 22nd anniversary this past summer with our annual picnic, which we always associate with incredible food; there are two men in our congregation that smoke tri-tip for this gala.  (They stay up all night smoking our Thanksgiving turkeys as well, which is by far the best turkey I have ever experienced.)  This year our outdoor celebration also boasted of fried chicken, not to be outdone by everyone’s glorious side-dish contributions.

Church gatherings are famous for their magnificent spreads; our congregation is no exception, for we have a host of great cooks, even though our body is small.  Indeed, we eat well!

I always make the following bean salad for our anniversary; it is not only quick, but keeps well in the sun.  May you find this a great dish for potlucks also.

Normally I don’t use many canned goods in my food preparations; they, however, facilitate the ease of this excellent recipe.  The history of canning is of great interest to me.  It began with a Nicolas Appert, a creative Frenchman with ordained skills-promised attributes we all get to exercise.

Our genius started out as a brewer; then, became a steward for the aristocracy; finally, he ended up as a confectioner during the Napoleonic era.  When France and Britain were at war in 1795, Napoleon, seeking a way to best preserve food for his army, offered 12,000 francs to the winner of a contest for such a discovery.  As a confectioner, Appert’s mind had already been developing such a solution, for he had been pursuing the foremost means in lengthening the shelf-life of fruits, by improving on the traditional candying and drying processes.  This formal opportunity brought his ideas to fullness; thus, he won the prize with his method in which he preserved fruits, vegetables, meats, eggs, partridges, chestnuts, grape must, even the vegetable truffles.  Our originator partially cooked the foods, before placing them in wide-mouth bottles; then, by corking and boiling the bottles in a water bath, he expelled the damaging air.  This technique of food preservation has remained in tact throughout the centuries.  1

Nevertheless, this hero unfortunately died a pauper, for by accepting the prize he lost the chance to patent his design.  (As an aside, I speak with the authority given me, in Jesus Christ’s name: “Enemy of our souls, you can steal none of our rewards!”)  2

In 1810, Appert published a book detailing his canning procedure, which the award had prohibited him from patenting; just months later, a patent using his method for preserving foods surfaced in England.  There, however, his corked glass container became a more durable, tin-coated iron canister, which came with instructions for opening with a chisel and hammer.  3

By 1849, this technology for food preservation improved with machine-made, can tops and bottoms.  Prior to this, two skilled workers produced 120 cans a day; now two people could daily make 1500 cans, and these machine-operators were unskilled at that.  4

These tin cans inspired what was the slow advent of can openers, an invention that remained quite unsatisfactory from its first appearance in 1855, until our modern device appeared in the 1980’s; this latter, a side-opening implement, uses two wheels in tandem, one rotating, the other serrated, removing the lid, while leaving no sharp edges.  These days we take this relatively new, inexpensive tool for granted; as a result of the sped of modern technology, often even this is not required, for now many cans come with pop-tops.  5

Today can-making is a major economic force; in the United States alone, more than 130 billion cans are generated yearly, making this an eight billion dollar industry.  6  The majority-about four times more-of these canned goods are fizzy drinks, such as sodas and beer, rather than food.  7

Hardcore cooks can soak and boil dried beans for my salad; nevertheless most of us choose to thank Nicolas Appert, for his obedience to press in with his quick mind.  As a result, we have canned beans and corn for this blessed recipe.

  1. Bee Wilson, Consider the Fork (New York: Basic Books, 2012), pp. 219-221.
  2. Ibid., p. 220.
  3. Ibid., p. 221.
  4. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), p. 242
  5. Bee Wilson, Consider the Fork (New York: Basic Books, 2012), pp. 221, 221.
  6. www.cancentral.com/can-stats/history-of-the-can
  7. Bee Wilson, Consider the Fork (New York: Basic Books, 2012) , p. 223.

assembling salad using garlic peeler

Avocado, Bean, and Corn Salad  Yields: about 1 1/2 quarts.  Total prep time: 25 min.  Note: this salad is spicy; for a milder version,  use less garlic and Jalapeno peppers; spiciness always lessens in intensity after a day of refrigeration; it is best to make this ahead for flavors to meld.

2-15 ounce cans of beans, drained  (Simple Truth Organic Tri-Bean Blend is ideal; available inexpensively at our local Fred Meyer-Kroger-stores.)

1-15 ounce can of sweet corn  (Trader Joe’s brand is excellent.)

1/2 cup chopped red or sweet onion  (For easy chopping, see step 2.)

5 large cloves of fresh garlic, or to taste, minced coarsely  (This amount provides a fair amount of bite; adjust for desired garlic flavor.)

chopping onion the easy way

2 Jalapeno peppers, or to taste, minced

1/2 cup salsa  (Trader Joe’s Salsa Autentica is ideal.)

1 tsp salt, or to taste  (Real Salt is important for health; available in health section at local supermarket.)

1/2 tsp fresh ground pepper, or to taste

2 small avocados, chopped

  1. Drain beans and corn in a colander, while proceeding to next step.
  2. For easy chopping, with root in tact, score a large onion with slices across top, cutting 2/3’s of the way down into it; turn onion and cut slices in opposite direction; shave pieces off end (see above photo); place in a large bowl.

  3. coarse grind of garlic

    For exceptional efficiency, peel garlic with a green, rubber garlic peeler from Bed, Bath, and Beyond (see this in photo at beginning of recipe).  May chop cloves coarsely with a sharp knife, or for quick preparation, place in a food processor, pressing pulse button repeatedly; stop and scrape down sides once; do not over chop, as a coarse grind adds bite to salad (see photo); place in bowl with onions.

  4. Cut Jalapeno peppers in half length-wise, scoop out seeds with a spoon, mince fine, and add to bowl (see photo below).  When finished, be sure to wash hands thoroughly before touching eyes.
  5. Stir salsa, salt, and pepper into onions/Jalapeno peppers.
  6. Gently blend beans and corn into this mixture; do not over mix, as this will make the beans mushy.  If making ahead, refrigerate at this point.

  7. mincing Jalapeno peppers

    Before serving, chop avocados, and carefully fold into bean mixture.  Serve with pleasure.

Thai Coconut/Lime Flounder

21st Century Foods, Diabetic Friendly Recipes, Entrees, Fish Recipes, Gluten-free Entrees, Healthy Innovations, Salads Leave a comment
Salad with leftover Thai flounder

salad with leftover chilled Thai flounder

This delicious white fish dish resulted from a long-awaited-for marriage, which took place in my church in October.  A feast at my bountiful table was part of my wedding present to our venerated couple.

Our bride Dina was particularly interested in learning how to cook, with ease, for her new groom.  My bright idea was to begin my dinner gift in the kitchen with teaching her how to make the meal.  I prepared all the steps, just like you might see on a cooking show: the ingredients were set out in small individual dishes, along with the corresponding pans and utensils. All was in place for the lesson to flow naturally.

My priceless inheritance from my parents was a gene that “knows” food. Therefore I intuitively conceived this delicious dish, which was specifically geared for her husband’s dietary needs.  An exquisite, ultra simple recipe resulted.

Surprise and hesitancy occurred upon my friends’ arrival, as I informed Dina that she was going to make dinner, under my close direction.  She, being true to form, rolled up her sleeves with courage.  Her nervousness soon dissipated, for the facility of my simple instructions comforted her.  Joy unspeakable resulted: a chef was born! I have observed, as an aside, that this woman approaches all of life’s challenges with this same spirit.

Are you timid about stepping into the unknown, either in or out of the kitchen? May you receive encouragement to advance in faith; start by trying my recipes. They look lengthy at times, but are effortless!  The cause for this seeming protractedness is my inclusion of practical details, which make food preparation easy and enjoyable.  You’ll sense that you are in  cooking school, when you use my receipts, as I teach at every point.  Rest assured-I will educate you for the joy of cooking.

My favorite way to serve this smooth flounder, with its slight bite, is over a good pasta (however I used rice for my newly weds); either will bless the taste buds. Also, cold leftovers of this fish top off a salad superbly.

This feast pleased Dina and Dale; and me as well!

Thai coconut lime flounder dinner

Thai coconut/lime flounder dinner

Thai Coconut/Lime Flounder  Yields: 4 servings.  Total prep time: 40 minutes.

Note: flounders closely relate to soles; thus, you may substitute any sole here (also see Parmesan Dover Sole, 2017/03/27).

1 tsp coconut oil  (Other oils will do, but coconut is best for flavor and quality here.)

1 med yellow onion, halved at the core, and cut in even 1/8 inch slices

1 lime, juiced

7 oz Extra Thick Coconut Cream, or half of a 14 oz can  (This is available at Trader Joe’s.)

3/4 tsp dried, crushed red pepper  (Save spice jars and refill yearly with fresh, inexpensive “bulk’ spices.)

1/4 tsp salt

4 fillets of flounder, approximately 1 pound  (Wild-caught is best; may substitute a pound of sole, which is a close relative to flounder.)

Steamed rice or pasta, regular or gluten-free

  1. beginning stages of caramelization

    Start cooking rice, according to directions on package.  If using pasta, begin boiling water in a big pot; to which you add 2 tsp salt and 2 tbsp oil-any kind of oil will do.

  2. Place 4 individual dinner plates in oven; set the temperature on warm.
  3. Heat oil in a large sauté pan over med/low heat; stir in onions well; caramelize, by stirring every several minutes until they start to turn color (see photo); then, stir every minute until dark brown (see photo below); watch carefully while going to next steps.  (Do not crowd pan with onions, or they will sweat, taking much longer to cook.)
  4. Meanwhile roll lime on counter; press down hard with your hand, until the meat of the fruit is broken down and softened; juice lime; set aside.
  5. Place whole can of coconut oil in a small storage container; be sure first to gently stir milk and cream together thoroughly in can (this prevents a mess when emptying the can).
  6. Add half of the coconut cream (7 oz), lime, red pepper, and salt to caramelized onions.  Stir well and slowly bring to a soft boil over medium heat.  If preparing for guests, you may choose at this point, to set aside coconut/onion mixture and heat it 15 minutes before serving.  If you are waiting, be sure to have the plates warm, rice cooked, or water boiling when you start to cook the flounder.  (Note: you can freeze leftover coconut cream, or use within a week.)

  7. caramelized onions approaching finish

    Start cooking pasta in boiling water about 10 minutes before dinner time. Boil until it is al dente, about 7 minutes, do not over cook. Drain and place on heated dinner plates when done.

  8. Meanwhile add two fillets of flounder (more if using smaller sole) to hot coconut cream/onion mixture, which has been heated over medium temperature.  Poach briefly on each side, only until color in center is opaque.  Do not overcook.  Remove to heated dinner plates, on which you have placed pasta or rice.  Repeat this step with the remaining fillets.  Cover with sauce.
  9. Serve it forth!

Sprouted Quinoa and Yam Salad

21st Century Foods, Carrot Recipes, Gluten-free Entrees, Health Tips, Healthy Innovations, History of Healthy Eating Habits, History of Quinoa, Quinoa Recipes, Salads, Sprouting Recipes, Sweet Potato Recipes, Tips on Sprouting Leave a comment

 

sprouted quinoa and yam salad

sprouted quinoa and yam salad

Sherry, my beloved friend from Montana, sent me this healthy recipe, which I improved on.  It literally sings in your mouth!

I learned about quinoa from a woman who healed terminal illnesses with food; she was on my sister’s prayer team many years ago.  People from all over the United States were going to Jeanette for her healing ministry with diet; thus, her culinary wisdom became a gold mine for my sister Maureen and me.  Many things that I now recommend originated with her.

We learned that sprouted quinoa was considered the number one power food on planet earth.  Eggs and quinoa are the only foods that have all the amino acids, thus making them a complete protein.

I was a vegetarian for six years in my twenties.  Back then, much of my knowledge for healthy eating came from the marvelous cookbook by Francis Moore Lappe, Diet for a Small Planet (New York: Ballantine Books, 1971).  These recipes utilized balanced combinations of plant foods and dairy; the combining of their differing amino acids complimented each other to make complete proteins.  For instance, its memorable Indian Pudding called for a balance of cornmeal, soy grits, milk, and eggs to form a strong protein; how I relished it hot, with rich vanilla ice cream melting around the edges, and I still do.

I was quite skilled in cooking this way in the 1970’s.  Just prior to moving to Tokyo in the fall of 1981, however, I began eating meat once again.  My father gently reproved me, for waiting until this move to do so, because beef was exorbitantly expensive in Japan, while being relatively cheap in America.  My thinking was that  I needed to be prepared for gracious Oriental hospitality.

Recently I made my friend Sherry’s simple recipe for quinoa and yam salad; nevertheless, I tweaked it.  Its food value is amplified by using what I learned from my sister’s prayer partner, the healer Jeanette.  Here I sprouted this ancient grain from Peru, which increases its food value dramatically.  Also I worked with the colors of the foods (color is real important); I incorporated red raspberries, purple sweet potato, and orange carrots.  Another important recommendation is the use of coconut or avocado oil, which is critical, as olive oil is a carcinogenic when heated to high temperatures.

This healthy salad is dynamite!  Make an abundance of it for leftovers.

To learn the differences between sweet potatoes and yams, go to African Nkyemire; for another great recipe using this tuber, go to Sweet Potato Pie, 2016/12/19.

Sprouted Quinoa and Yam Salad  Yields: 4 servings.  Total prep time 2 days (for sprouting quinoa)/  active prep time: 1 hr.

1 c quinoa, sprouted  (Sprouting directions are below; make 2 days ahead.)

1 tsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion,  cut in even 1/8-inch slices

1 1/2 c yams, peeled and cut in 5/8-inch cubes  (Organic purple sweet potatoes are ideal; sweet potatoes and yams are just differing names for the same vegetable; they are interchangeable.)

2 med carrots, cut in 5/8-inch cubes

2 stalks celery, cut in 5/8-inch cubes

4 lg garlic cloves, chopped fine  (For easy preparation, may use 2 frozen garlic cubes from Trader Joe’s.)

2 tbsp freshly squeezed lemon juice

1 tbsp Bragg’s Amino Acids  (Available in any health store.)

1 tbsp real maple syrup

3/4 tsp dried cumin

Spinach or lettuce leaves

Fresh raspberries or dried cranberries, for garnish

Agave-roasted nuts  (See recipe in ‘Healthy Green Salads’, 2016/08/15.)

  1. Soak quinoa in ample water for 8 hours; drain well and let sit for 1-2 days, rinsing about every 8-12 hours.  The sprouting is complete when legs are at least 1/4 inch long.  (The sprouting may be done in a special sprouting jar, a bowl, or on a tray-if your choice is a tray, use parchment paper both under and on top of the grain.)  Note: this process brings the enzymes alive and increases food value dramatically.  For more details on sprouting see wikihow.com/Sprout-Quinoa
  2. For saving sprouted quinoa, place it in a sealed storage bag or jar, and refrigerate for up to 2 weeks.  Optional: if you are not ready to use the sprouts immediately, you may, with the use of clean parchment paper, spread them on a tray or large plate, to allow excess moisture to dry from sprouts (be sure not to rinse again before you start this drying process).  They should dry in about 12 hours; this aids in long-term storage.
  3. Heat oil in a large frying pan over med/low heat; add onion and caramelize, cook slowly until deep brown in color.  Stir every few minutes until onions begin sticking to bottom of pan and color just starts to turn; then, stir every minute, until dark brown.  For more detail on caramelizing onions, see Caramelized Onions and Carrots (2017/06/19).
  4. In the meantime, spray vegetables with an effective, safe solution (combine 97% distilled white vinegar and 3% hydrogen peroxide in a spray bottle); let sit for three minutes; rinse really well.  This kills parasites and cleanses inexpensively.
  5. Rather than peel carrots, scrape them with a sharp knife, to preserve vitamins just under the skin.  Peel yams.  Cut all vegetables into small, 5/8-inch cubes, set aside.
  6. Combine lemon juice, Braggs, maple syrup, and cumin in a large bowl; set aside.
  7. Add vegetables to hot caramelized onions; stir well to distribute oils.   Place 1/4 c water in with vegetables and cook covered, over medium heat,  for about 15 minutes, or until yams are tender, stirring occasionally.
  8. Blend fresh garlic into vegetable mixture; sauté only until you can smell the herb, about 20 seconds (if you are using frozen garlic, cook just until it thaws, stirring well).
  9. Place yam mixture and quinoa in bowl with salad dressing, mix well, chill several hours.
  10. Serve on a bed of lettuce or fresh spinach.
  11. Top with fruit and nuts.

Buzz’ Blue Cheese Dressing

20th Century Foods, Blue Cheese Dressing, Childhood Recipes, History of My Culinary Inheritance, Salad Dressings, Salad Fixings, Salads Leave a comment
Mom, my siblings, my great nephew, and me at Mom's 93rd birthday

my siblings, mother, great nephew, and me at Mom’s 93rd birthday

This is the world’s best blue cheese dressing, which was made in my family’s restaurant for nearly 50 years.

My heavenly Father bestowed the best parents in the whole world upon me!   Many gifts have been mine through  them: the biggest from my earthly father was his grand heart, while Mom’s was her beautiful faith.

My 93-year old mother always responds to my gratitude for these holy blessings: “Your most treasured present to me was bringing my husband to the Lord.” This took place in a Starbucks two years before Dad passed.

My parents visited me in Portland every October starting in 1986, until age prohibited their travels.  The momentous day of my father’s salvation took place on their last trip here in 2004.  Note: the jubilance of my family’s glorious reunion will reverberate throughout heaven one day soon.

My father and I hung out during their blessed visits, while Mom shopped ‘til she dropped.  My beloved papa always did one thing: he stocked my larder to the brim every year.  I hopefully anticipated this godsend long before their arrival, as times were lean back then.

Dad taught me how to make his famous blue cheese dressing during one of these hallowed, shared days.  It has graced my refrigerator ever since; there is nothing like it; even people who don’t like blue cheese love this!

Buzz’s recipe has a history. My parents purchased our family restaurant in 1954. Traveling salesmen often stopped at our business in the little tourist village of East Glacier Park, Montana, which is on Highway 2.  I was just approaching puberty in the early sixties, when one of these self-promoters sold Dad a mammoth cook book for restaurant owners.  This huge culinary account was about 10 inches thick.  It contained all that was needed to train my father to flawlessly run his eatery, which grew exceedingly in fame over the years.  Thus, a lone man’s fervid, cold call brought a lifetime’s bounty to me and many others.

I share this magnificent recipe for blue cheese dressing, obtained from this book, with great joy!

easy juicing of lemons

Buzz’ Blue Cheese Dressing  Yields: about 1 3/4 quarts.  Total prep time: 30 minutes.

.5-.7 lb. blue cheese, frozen and thawed for easy crumbling  (For quality, do not use pre-crumbled cheese; Cave Age Blue Cheese from Trader Joe’s is ideal; keep thawed cheese refrigerated until ready to use.)

5 extra lg cloves of garlic, or more if smaller, to taste

1/2 med yellow onion, cut in large chunks

36 oz Best Foods mayonnaise  (Use 1-30 oz jar plus 1/5 of another jar.)

2 small lemons, juiced

3/4 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, Himalayan salt is available in bulk at our local Winco.)

3/4 tsp fresh ground pepper, or to taste

6 vigorous shakes of Tabasco Sauce, or to taste

1 tbsp Worcestershire Sauce, or to taste

  1. Freeze blue cheese ahead of time; thaw in refrigerator before using; this makes crumbling very easy.  Keep cheese refrigerated until ready to use.
  2. In a food processor, puree garlic and onion; stop processor and scrap down sides twice; set aside.
  3. Place mayonnaise in a large bowl.  (Set aside empty mayonnaise jar.)
  4. Roll lemons on counter, pressing down hard with palm of hand; this loosens the juices in the meat.  Juice fruit, straining seeds, and add to mayonnaise. (Handheld lemon juicers, such as the one in the above photo work really well.  Watch the marketplace to acquire this and a small strainer for bowl.)
  5. Add onion/garlic to mayonnaise to taste-this should taste REALLY STRONG, as the flavor mellows much after several days.  Blend in salt, pepper, Tabasco, and Worcestershire.
  6. Crumble blue cheese into mayonnaise mixture and stir gently, mixing only until blended.
  7. Adjust seasonings.
  8. Fill a sterilized, quart-size, wide-mouth canning jar with dressing.  Place the rest in the empty mayonnaise jar.
  9. Refrigerate, keeps well.

Balsamic Vinaigrette

20th Century Foods, 20th Century French Recipes, Balsamic Vinegar Recipes, History of my Business, Salad Dressings, Salads Leave a comment
Teaching my balsamic vinaigrette recipe

teaching my balsamic vinaigrette recipe

I acquired my beloved vinaigrette recipe in enchanting Paris.  There I learned the secrets to this simple receipt in the fall of 1985.

At that time I cooked many historical meals at a French friend’s apartment, close to the Louvre. Mornings found me seeking needed ingredients at a profusion of quaint Parisian shops.  There was much mercy for my broken French among the shop owners, who grew to know me.

A flurry of grand entertainment resulted from the hosting of these elaborate meals.  Our varied guests returned warm hospitality in their abodes on alternate nights.  My passion for art galleries quickened during the days when they reciprocated our harmonious feasting.

Indeed, Paris charmed me during that September in the mid-1980s!

My balsamic vinaigrette is extremely simple.  (We used raspberry vinegar for this same recipe in Paris.)  I always dress my famous salads with this balsamic and my father’s blue cheese dressings, which is next week’s tantalizing post.

Peggy’s Balsamic Vinaigrette  Yields: about 22 ounces.  Total prep time: 20 min. Note: may repeat these easy steps to make a double batch; keeps well when refrigerated; any kind of vinegar may be substituted for the balsamic.

5 lg cloves of garlic, more to taste if smaller

3/4 c balsamic vinegar  (Use protected Aceto Balsamico from Modena, Italy, which can be expensive, available reasonably at Trader Joe’s.)

3/4 tsp dried oregano leaves  (A great, organic dried oregano is available at Trader’s for $1.99.)

1 tsp dried basil leaves  (Also a bargain at Trader’s.)

1/4 tsp sugar, or to taste

1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt can be found at Costco.)

1/2 tsp fresh ground pepper, or to taste

1 tsp high quality mustard  (Aiola mustard from Trader’s is ideal.)

1 c Bel’Olio Extra Light Olive Oil  (I prefer this light olive oil, available at Costco; other olive oils are strong in taste.)

  1. Peel and cut garlic cloves in half; place in a dry 11-cup, or larger, food processor; chop garlic, stopping machine to scrape down sides.  IF you are making two recipes, chop the garlic for both at once; set half aside. (If you don’t have a food processor, may chop cloves fine with a sharp knife; may also use a Vita Mix or blender to make dressing.)
  2. Add vinegar, herbs, sugar, salt, pepper, and mustard to the garlic.
  3. Turn on processor; leave running.

  4. pouring oil in feeder

    Fill the feeder with oil. (The feeder is the plunger that fits in the top of the food processor; it has a small hole in the bottom of it; this allows the oil to drip into vinegar mixture slowly, thus emulsifying the dressing; see photo.) Use all the oil in this manner.  If you are using a blender, be sure to add oil very slowly, blending as you go to emulsify dressing.

  5. Adjust seasonings to taste.  Note: the garlic should taste really strong, as it mellows dramatically after a couple of days.
  6. Pour into bottles, using a funnel.  Save used glass jars for this purpose; be sure to sterilize.
  7. Keeps in the refrigerator for months, or at room temperature for several weeks.  It’s often necessary to leave dressing out at room temperature, for at least an hour before using, when stored in the refrigerator, as the cold oil sometimes solidifies.  Hot tap water will melt the solid oil, also.

Healthy Green Salads

21st Century Foods, Croutons, Healthy Innovations, Roasted Nuts, Salad Fixings, Salads Leave a comment
building a healthy salad

building a healthy salad

Strength-giving salads have been the mainstay of my evening meals for many years; they delight me. Recently I taught a class on how to maintain robust bodies by building wholesome salads.  This next series spells pleasure in hearty recipes for glorious greens and more.  Here I begin with the basic steps for creating these leafy dishes.

Healthy Salads

A variety of vibrant greens are good for the body. Spinach is high in iron, but too much of this raw vegetable is not wise.  So balance raw and cooked spinach.  A little vitamin C (tomatoes, citrus, pineapple, etc.) helps the absorption of the iron.

Beef or chicken can be added.  These meats are high in iron and protein.  Good quality eggs, beans, tuna, and cheese are also excellent protein sources.

Dried fruit (dates, cranberries, apricots, figs, raisins…organic is best) add a beautiful contrast of sweetness.  Avocados are dynamite!

Choose an assortment of fresh vegetables, such as carrots, celery, radishes, bell peppers, etc.  It’s important to use organic peppers, as this vegetable really absorb pesticides.   Organic carrots are really inexpensive.

Roasted agave nuts (see recipe below) and homemade croutons (see recipe below) add texture and protein.  Note: organic bread is a good protein source.

Nourishing homemade dressings save lots of money and explode with good flavor. (Recipes to follow in upcoming posts.)

Roasted Agave Nuts  Yields: 1 lb.  Total prep time: 50 min/  active prep time: 10 min/  baking time: 40 min.

  1. Buy 1 lb of an assortment of whole raw pecans, almonds, walnuts, and cashews in the bulk food section.  (Cashew pieces work well and are cheaper.)  I like to weigh out ¼ lb packages of each at the store.
  2. Preheat oven to 265 degrees.
  3. In a large bowl, pour 1/4 cup Organic Raw Blue Agave Sweetener.  (Available at a good price at Trader Joe’s.)  Blend in 3/4 tsp cayenne pepper (or to taste) and 2 tsp cinnamon.
  4. Add 1 lb of mixed raw nuts.  Stir well, until all the nuts are coated.
  5. Cover an 11 ½ x 17 ½ cookie sheet with a piece of parchment paper. Spray parchment really well with spray oil (Pam Coconut Spray Oil is best.)  This is essential, or nuts stick to the paper.
  6. Spread nuts evenly on oiled parchment.  Bake for 40 minutes.
  7. Remove from oven.  Sprinkle generously with salt WHILE HOT.  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)
  8. Nuts must be hot for salt to stick.  IF you forget to salt while hot, place them in hot oven again, until they are reheated.  Then salt and cool.  Break apart and store in sealed container at room temperature. Keeps well.

Homemade Croutons  Yields: 1/2 gallon-size storage bag.  Total prep time: about 1 1/4 hr/ active prep time: 15 min/  baking time: about 1 hr.  Note: dry bread out, for 8 hr ahead of time, on a cookie sheet.

  1. May use gluten-free, homemade bread, Dave’s Killer Bread, or Franz organic Great Seed. (I grind my own organic wheat berries for my bread, however, croutons from store-bought bread aren’t as hard as that made from my homemade bread.  I prefer Franz organic bread, which makes an excellent crouton high in nutrients and protein.)
  2. Make sure bread is stale.  May partially dry by leaving it exposed to the air for up to 8 hours.  You may store bread in a sealed plastic bag after drying, if you are not ready to bake immediately.  Don’t get bread super stale, or the butter won’t distribute evenly.  Expose slices for about 8 hours in the humid Northwest; adjust time for a drier climate.  Bread should be somewhat dried out, firm to the touch, but not hard.
  3. Preheat oven to 265 degrees.
  4. Cut bread in cubes.  Use 1/2 of 1 lb loaf of bread for one large cookie sheet.
  5. Melt 6 ounces of butter in a large frying pan.
  6. Add 3/4 tsp cayenne pepper, or to taste.  Stir in 1 tsp salt (Himalayan, pink, or Real Salt is best).  Mix seasoning well into melted butter.
  7. Add bread cubes.  Stir thoroughly, until bread is fairly evenly coated.
  8. Place bread cubes on an 11 ½ x 17 ½ inch cookie sheet, distributing evenly so heat can reach all.
  9. Bake for 45 minutes.  Check for dryness; if not crunchy, bake for 15 more minutes.  Repeat this last step until croutons are completely dried.
  10. Cool and store at room temperature in a sealed gallon-size storage bag. They keep indefinitely.